Fruitcake Biscotti
Yield
8 servingsPrep
15 minCook
40 minReady
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
softened |
|
| 2 | cups |
sugar
|
|
| 4 | large |
eggs
|
|
| 1 | teaspoon |
lemon zest
grated |
|
| ½ | teaspoon |
vanilla extract
|
|
| ¼ | teaspoon |
almond extract
|
*
|
| 5 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking soda
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
salt
|
|
| ¾ | cup |
cranberries
dried |
|
| ¾ | cup |
cherries, dried
tart |
*
|
| ½ | cup |
orange zest
candied |
*
|
| ¾ | cup |
almonds
coarsely chopped, whole, blanched |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
softened |
|
| 473 | ml |
sugar
|
|
| 4 | large |
eggs
|
|
| 5 | ml |
lemon zest
grated |
|
| 2.5 | ml |
vanilla extract
|
|
| 1.3 | ml |
almond extract
|
*
|
| 1.2 | l |
all-purpose flour
|
|
| 1E+1 | ml |
baking soda
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
salt
|
|
| 177 | ml |
cranberries
dried |
|
| 177 | ml |
cherries, dried
tart |
*
|
| 118 | ml |
orange zest
candied |
*
|
| 177 | ml |
almonds
coarsely chopped, whole, blanched |
*
|
Directions
Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
Add eggs, 1 at a time, beating after each addition.
Add lemon rind and next 2 ingredients, mixing well.
Combine flour and next 3 ingredients; add to butter mixture, beating just until dry ingredients are moistened.
Turn dough out onto a lightly floured surface; lightly flour hands, and knead in cranberries, cherries, orange rind, and almonds.
Divide dough in half; shape each portion into a 14-x 2 inch log on a lightly greased baking sheet.
Flatten logs slightly.
Bake at 325 for 30 to 35 minutes or until golden brown.
Cool on baking sheet 5 minutes.
Transfer to a wire rack to cool completely.
Cut each log diagonally into ½ inch-thick slices with a serrated knife using a gentle sawing motion, and place slices on ungreased baking sheets.
Bake at 325 for 10 minutes; turn cookies over, and bake 10 additional.
NOTE: If you can't find dried cranberries and cherries at your supermarket, substitute raisins, dates, or chopped dried apricots.
